A Unique Vintage
Earning the moniker “Luminous Freshness”, Krug 2004 is an expressive, bright and balanced champagne which promises radiant freshness. A distinctive trait that differs from the other Vintages is that Krug 2004 contains more Chardonnay (39 percent) than Pinot Noir (37 percent). The citrus notes of Meunier (24 percent) add to the tension of the champagne.
After maturing for 12 years in the cellar, the elegant Krug 2004 boasts aromas of ginger, candied citrus and quince, followed by richer notes evoking lemon meringue tart, plum and Mirabelle. This is largely due to the late flowering from mid-September to early October as the champagne aims to evoke the sensations of early summer mornings in Champagne.
Every time a new Vintage is released, a new menu pairing and music line-up will be carefully composed as part of the experience. Krug 2004 is best paired with sea urchin, salmon tartar or caviar. In conjunction with the launch, we had the opportunity to sample a special pairing menu prepared by Krug Ambassade Chef James Won at his restaurant Enfin by James Won. Chef James paired the champagne’s freshness with a delicate halibut crowned with baby carrots, crispy skin, carrot gelée, potatas bravas, sea urchin and tobiko tarama, chervil topped with Szechuan and Sarawak peppercorn and finished off with house-fermented citrus beurre blanc.